Naan Bread
Yields 5
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  1. 150ml warm milk
  2. 2 teaspoons castor sugar
  3. 2 teaspoons dried yeast
  4. 500g plain flour
  5. 1/2 teaspoon salt
  6. 1 teaspoon baking powder
  7. 2 tablespoons extra light olive oil +a little extra oil
  8. 150ml plain yoghurt
  9. 1 large egg, lightly beaten
  1. Put the milk in the bowl.Add 1 teaspoon of the sugar and yeast. Stir to mix. Set aside for 15~20 minutes.
  2. Sift the plain flour and baking powder into a large bowl. Add the remaining 1 teaspoon sugar, the yeast mixture, the 2 tablespoons olive oil, the yoghurt, 1/2 teaspoon salt and the egg. Mix and form a ball of dough.
  3. Put the dough on to a clean work surface and knead it for 10 minutes or more until it is smooth. Form into a ball. Pour about 1 teaspoon oil into a large bowl and roll the ball of dough in it. Cover the bowl with a damp tea towel and set aside in warm place for 1~3 hours or until the dough has doubles in size.
  4. Get your oven ready to the highest temperature. (inside oven will be white.)
  5. Punch down the dough and knead it again for 1 minute. Divide into 5~7 balls. Roll this ball into a tear shaped naan. Use rolling pin. Makes naan about 2~3mm thick.
  6. Cook naan direct on to brick for about 20~50 seconds on both side. (Depending on the temperature.)
  7. Serve with your favourite Indian Curry.
Fraser Coast Wood Fired Ovens